Pasta Course | Saveur

Seaweed Brown Butter Pasta

Hetty McKinnon — Fri, 28 Jul 2023 16:27:11 +0000

Photography by Hetty Lui McKinnon

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe featuring our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

This seaweed brown butter pasta recipe, from author Hetty McKinnon’s new book, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds, is all about umami. If it’s your first time cooking with dulse, the lettuce-like red seaweed, you’ll love its clean, briny flavor. Toasting it lends it a pleasant smokiness. The seaweed butter is also terrific tossed with roasted vegetables or slathered on crusty bread.

Yield: 4

Time: 30 minutes

⅓ cup dried dulse flakes
8 Tbsp. unsalted butter, or vegan butter, at room temperature
½ tsp. fine salt, plus more to taste
¼–½ tsp. crushed red pepper flakes
1 lb. linguine, or other long pasta
1 Tbsp. extra-virgin olive oil
2 medium shallots, or 1 medium yellow onion, thinly sliced
2 garlic cloves, finely chopped
3 Tbsp. white (shiro) miso
Grated Parmesan cheese and vegan furikake, for topping (optional)

Instructions

In a small skillet set over low heat, toast the dulse, stirring frequently, until crispy and very dry, about 10 minutes. Transfer to a food processor and pulse until coarse crumbs form, 4–5 pulses. Add the butter, salt, and crushed red pepper and pulse until combined (but not completely smooth), 4–5 pulses.
Bring a large pot of salted water to a boil and add the pasta. Boil, stirring occasionally, until al dente, according to the instructions on the package. Reserve 1 cup of the pasta water, then drain and set aside.
Meanwhile, to a large skillet set over medium heat, add 1 tablespoon of the oil and the shallots and cook, stirring occasionally, until very soft, 8–10 minutes. Add the garlic and cook until fragrant, about 1 minute, then add the seaweed butter and continue cooking until it’s melted and smells nutty, 2–3 minutes. Whisk in the miso paste. Add the pasta and ½ cup of the pasta water and toss until combined. If the pasta looks dry, add more pasta water. Season with salt to taste, then top with the cheese and furikake if desired.

The post Seaweed Brown Butter Pasta appeared first on Saveur.

Dilly Salmon Pasta Salad with Pickles and Caraway Breadcrumbs

Benjamin Kemper — Wed, 07 Jun 2023 13:56:37 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Deli-case pasta salad—you know the type, gobbed with sugary mayo and flecked with bargain-bin tuna—can be grim, frightening stuff. With cookout and picnic season upon us, I wondered how I might freshen up the American side to give it a more intriguing flavor profile. The goal was to give the dish what a zoomer might call “main character energy”: pasta salad as the meal, not a sorry accessory to it.

I settled on using fresh salmon instead of tuna—a generous amount, flaked into big, juicy chunks. Then, drawing inspo from my Ashkenazi forebears, I added a few tugs of fresh dill, a glob of horseradish, and a handful of chopped pickles (plus a splash of their brine to loosen everything up). A sprinkling of caraway-scented breadcrumbs on top, and I had a recipe I could get behind. I’ve been making this salmon pasta salad on repeat for picnics, barbecues, and (since all the action happens in one pot) casual weeknight meals.

Feel free to use frozen or canned salmon in place of fresh. Poaching is the easiest way to cook the fish: Simply place the salmon in an 8-by-8-inch microwaveable pan, add ¼ cup of water, then cover and cook on high until opaque, about 8 minutes for center-cut fillets (9–12 minutes for frozen). For a more elegant presentation, transfer the drained pasta to a serving bowl in step 2.

Yield: 4–6

Time: 30 minutes

2 Tbsp. unsalted butter
¾ cup panko bread crumbs, or homemade bread crumbs
1 tsp. ground caraway seeds
Kosher salt and freshly ground black pepper
1 lb. conchiglie (shell) or orecchiette pasta
¾ cup coarsely chopped dill or bread-and-butter pickles, plus 1 Tbsp. brine
3 Tbsp. finely chopped parsley leaves
2 Tbsp. finely chopped dill fronds, plus more whole fronds for garnish
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
1 Tbsp. bottled horseradish
2 tsp. Dijon mustard
Pinch cayenne pepper
½ small red onion, very finely chopped
2½ cups flaked cold cooked salmon (see headnote)
½ cup crème fraîche, or sour cream
½ cup mayonnaise, plus more to taste

Instructions

In a large pot set over medium-low heat, melt the butter, then add the panko and caraway and cook, stirring occasionally, until deep golden, 4–6 minutes. Scrape into a bowl and set aside.
Rinse the pot, then fill it with generously salted water and bring to a boil. Add the pasta and boil, stirring occasionally, until fully cooked (just past al dente) according to the instructions on the package. Strain and rinse under cold water until cool. Return the pasta to the pot.
Stir in the pickles, brine, parsley, dill, lemon zest, lemon juice, horseradish, mustard, cayenne, and onion and set aside to marinate for 5 minutes. Stir in the salmon, crème fraîche, mayonnaise, and three quarters of the reserved bread crumbs. Season with salt and black pepper to taste (it should be very well seasoned) and more mayonnaise if desired.
Garnish with the remaining bread crumbs and dill fronds. Serve immediately (at room temperature), or cover and chill until ready to serve. (Tightly covered, the salmon pasta salad will keep for 2 days in the fridge; if it looks dry, stir in a couple tablespoons of water.)

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Ravioli Nudi

SAVEUR Editors — Mon, 18 Mar 2019 22:45:40 +0000

CHRISTOPHER TESTANI

Ravioli nudi are an unexpected surprise: stripped-down ravioli, hence “naked” by name. The only tricky part to this simple recipe is using the least amount of flour needed to keep the dumplings intact as they cook. Avoid using pre-grated parmesan cheese which often contains added starches and preservatives.

Featured in: Our Best Recipes of All Time

Yield: serves 4

Time: 50 minutes

Kosher salt
1 lb. fresh baby spinach
½ lb. whole-milk ricotta, drained
4 large egg yolks
1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling
½ tsp. finely grated lemon zest
Cayenne pepper
Freshly grated nutmeg
Freshly ground black pepper
1 Tbsp. all-purpose flour, plus more as needed
¼ cup unsalted butter, melted

Instructions

Bring a large pot of generously salted water to a boil over medium-high heat. Add the spinach and cook until wilted and very tender but still bright green, 8–10 minutes. Drain the spinach, discarding the cooking liquid, then transfer to a clean kitchen towel; squeeze to extract as much liquid as possible. (If there is too much moisture on the leaves, the ravioli will fall apart during cooking.) Finely chop the spinach and and set aside.
In a large bowl, stir together the ricotta, egg yolks, Parmigiano-Reggiano, and lemon zest. Add the reserved spinach and toss to combine, then season to taste with cayenne, nutmeg, salt, and black pepper. Add the flour and stir gently just until incorporated.
Bring a large pot of generously salted water to a simmer over medium heat. With wet hands or a 1-tablespoon scoop, shape the spinach mixture into 1-inch balls. Drop one ball into the simmering water and cook until it floats to the top; if it holds its shape, continue with the remaining mixture. If the ball falls apart, add additional flour to the mixture, 1–2 teaspoons at a time, until it holds together in the water. Cook the dumplings in batches. As they float to the top, use a slotted spoon to transfer them to a large plate and tent with aluminum foil to keep them warm as you continue cooking the rest. To serve, drizzle with melted butter, top with additional Parmigiano, and serve warm.

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Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino

Benjamin Kemper — Wed, 26 Apr 2023 19:12:23 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray; Linens by Solino Home

Too much asparagus might be the definition of a fancy problem, but there I was, looking down at three hefty bunches I impulse-bought on sale. My usual move when faced with a surfeit of veg is to blitz it into a puréed soup, but then I wondered—could asparagus be transformed into a silky, pastel-green sauce for pasta?

The answer, I discovered through trial and error, is a resounding “yes,” especially when you blend peas into the sauce and keep it nice and green by adding a handful of fresh arugula (asparagus, I remembered while testing, isn’t the prettiest shade when cooked).

Morels, shallots, lemon zest, Pecorino—these are the add-ins I wound up loving the most, since they play well together and all but scream spring. Enjoy this asparagus pasta recipe hot—and then (if you’re like me), enjoy it even more the next day straight from the fridge, with an extra squeeze of lemon juice and a generous drizzle of olive oil.

Yield: 4–6

Time: 50 minutes

1½ lb. asparagus (see footnote), bottom inch removed
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil, plus more for garnish
8 oz. mushrooms, such as morels, chanterelles, or shiitakes, cleaned, trimmed, and sliced ¼-in. thick (3 cups)
6 Tbsp. unsalted butter, divided
⅔ cup finely chopped shallots
2 cups packed arugula leaves
1 cup peas, fresh or frozen
1 lb. farfalle (bowtie) pasta
1 cup packed finely grated Pecorino Romano, plus more for garnish
2 tsp. finely grated lemon zest
¼ cup fresh lemon juice

Instructions

Peel the bottom half of the asparagus stalks down to the white flesh. Remove and reserve the tips, then coarsely chop the stalks.
To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add the mushrooms and asparagus tips and season with salt. Cook, stirring occasionally, until tender and browned, about 7 minutes. Add 2 tablespoons of the butter, stir until melted, then scrape into a bowl and set aside.
To the empty pot, add 2 tablespoons of the butter, the shallots, and asparagus stalks and turn the heat to medium. Cover and cook, stirring occasionally, until the stalks are al dente, about 8 minutes. Add 4½ cups of water and bring to a boil. Add the arugula and peas and boil for 1 minute more. Using an immersion (or regular) blender, process until it’s as smooth as possible. Add salt to taste (it should be assertively seasoned).
Add the farfalle, turn the heat to medium, and cover. Boil, stirring and scraping the bottom of the pot every 2 minutes on the dot to prevent sticking, until the pasta is nearly al dente, about 9 minutes.
Uncover, turn the heat to medium-high, and cook, stirring every 15 seconds, until the sauce has thickened and the pasta is al dente, 3–5 minutes more. Add the Pecorino, lemon zest and juice, remaining 2 tablespoons of butter, and half of the mushroom- asparagus mixture and cook for 1 minute more. Season with black pepper to taste.
To serve, divide the pasta among 4–6 bowls. Garnish each with the remaining asparagus-mushroom mixture, then drizzle with oil and sprinkle with Pecorino.

Note: Seek out asparagus that are ½ inch thick (thinner asparagus can be stringy, and thicker can be woody). Peeling the stalks in step 1 is essential as fibrous bottoms make for a far less creamy sauce.

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Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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Pasta and Chickpea Soup

Farideh Sadeghin — Wed, 22 Sep 2021 01:49:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Food writer and chef Farideh Sadeghin started cooking in college, when she collected all of Jamie Oliver’s cookbooks and often had friends over for entire meals based on the British chef’s recipes. This soup, which she adapted from a pasta e ceci recipe in Jamie’s Italy, is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. As the soup cooks, its ingredients absorb lots of the cooking liquid, transforming the dish into a thick and comforting stew. Feel free to thin with a bit of extra stock when reheating leftovers.

Featured in our cookbook: SAVEUR: Italian Comfort Food

Yield: 6

Time: 40 minutes

3 Tbsp. olive oil
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1 small yellow onion, coarsely chopped
3 sprigs rosemary, finely chopped
6 cups vegetable stock
One 15-oz. can chickpeas, drained and rinsed
8 oz. cavatelli
Kosher salt and freshly ground black pepper
2 Tbsp. finely chopped parsley
Parmesan cheese, for serving

Instructions

To a large pot set over medium-high heat, add the oil; when the oil is hot, add the celery, carrot, onion, and rosemary and cook, stirring occasionally, until the vegetables are softened, 8–10 minutes. Add the stock and chickpeas, bring to a simmer, and cook for 5 minutes. Using a slotted spoon or spider skimmer, transfer about half of the chickpea-vegetable mixture to a blender or food processor and puree until smooth. Return the puree to the pan, then add the cavatelli and continue cooking until the pasta is al dente, about 10 minutes. Season to taste with additional salt and pepper as needed, stir in the parsley, and garnish with parmesan cheese.

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Udon all’Amatriciana

Robbie Felice — Mon, 20 Mar 2023 21:32:00 +0000

Photography by Jeffrey Elkashab

Japanese culture has long appreciated Italian food and culinary tradition. That enthusiasm spawned a category of cooking in the island country called wafu-Italian, which evolved from Japanese interpretations of the European nation’s cuisine (wafu translates as “Japanese-style”). Chef Robbie Felice, who owns the wafu-Italian restaurant Pasta Ramen in Montclair, New Jersey, created this udon all’amatriciana recipe as an homage to the symbiosis of the two cuisines.

The tomato sauce can be prepped ahead of time and stored in the fridge or freezer. (This recipe makes about six cups, but you only need one cup for the amatriciana. You can use the leftovers to make our favorite tomato recipes.) Use the tomato sauce to finish the amatriciana just before serving. Guanciale, which derives its name from the Italian word for cheek, is cured pork jowl and can be found in many Italian grocers. If you can’t find it, pancetta and bacon can pack a similarly umami-rich punch. Look for udon in any Asian grocer (Felice likes the Shirakiku Sanukiya brand). You can also find pre-made crispy garlic and crispy red onion at Asian grocers.

Featured in, “These Two Noodle-Loving Cultures Tangle Seamlessly on the Plate.” by Megan Zhang.

Yield: 4–6

Time: 3 hours

Ingredients

For the basic tomato sauce:

¼ cup extra-virgin olive oil
1 small white onion (8 oz.), finely chopped
10 garlic cloves, thinly sliced (⅓ cup)
Two 28-oz. cans whole peeled San Marzano tomatoes
1 Tbsp. plus 1½ tsp. sugar
1½ tsp. kosher salt

For the amatriciana:

4 tsp. sesame oil
2 large red onions (10 oz.), each cut into 10 wedges
4½ oz. guanciale, cut into thin matchsticks (1 cup)
2 Tbsp. white miso
2 tsp. freshly ground black pepper
Pinch crushed red chile flakes
Pinch ichimi togarashi
¾ cup low-sodium chicken stock
1½ tsp. soy sauce
Kosher salt
Two 8-oz. packages fresh udon
⅔ cup (1½ oz.) finely grated Pecorino Romano, plus more for garnish
Crispy garlic, for garnish
Crispy red onion, for garnish
Thinly sliced scallions, for garnish

Instructions

Make the basic tomato sauce: To a medium pot over medium heat, add the olive oil; when it’s hot and shimmering, add the onion and garlic and cook, stirring frequently, until the onions are translucent, 8–10 minutes. Add the canned tomatoes (including their juices), turn the heat to high, bring to a boil, then turn the heat down to maintain a gentle simmer. Cook, stirring occasionally, until thickened and chunky, about 2 hours. Turn off the heat, stir in the sugar and salt, and set aside.
Make the amatriciana: To a wide pot over medium heat, add the sesame oil; when it’s hot and shimmering, add the red onion and cook, stirring frequently, until the onions begin to brown, 12–14 minutes. Add the guanciale and cook, stirring frequently, until brown and crispy, 6–8 minutes. Stir in the miso and continue cooking until the paste is slightly browned, about 2 minutes. Add the black pepper, chile flakes, togarashi, and 1 cup of the basic tomato sauce (reserving the rest for another use). Turn the heat up to medium-high, and, stirring continuously, bring the sauce up to a boil. Stir in the chicken stock and soy sauce, then remove from the heat, and set aside.
Set a large pot of water over high heat and bring to a boil. Salt the water generously, add the udon, and cook according to the package instructions until the block of noodles separates into strands, about 2 minutes. Using a spider strainer or tongs, transfer the noodles to the pot of amatriciana sauce. Turn the heat under the sauce to medium-high and finish cooking the noodles, tossing gently, until just tender and evenly coated, 1–2 minutes. Add the pecorino, then turn off the heat and stir well until the cheese has melted into the sauce. Transfer to serving bowls, and garnish each with more pecorino, crispy garlic, crispy red onions, and scallions. Serve hot.

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Chicken and Rice Vermicelli Soup

Corinne Trang — Mon, 18 Mar 2019 22:36:49 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The delicacy of the ingredients in this Cantonese-style chicken and rice vermicelli soup belies the richness of the finished broth, perfect for staving off a winter chill. The level of spice in this warming Cantonese-style recipe, from cookbook author Corinne Trang, can be controlled by increasing (or omitting altogether) the fresh red hot chiles. Find more of our favorite Chinese recipes here.

Yield: serves 4

Time: 1 hour

Ingredients

Chicken and Rice Vermicelli Soup

8 oz. mi fen (dried rice vermicelli)
¼ cup medium dried shrimp
4 large dried shiitake mushrooms
¼ cup vegetable oil
4 large garlic cloves, finely chopped
8 cup chicken stock
5 scallions, white parts only; 3 crushed, 2 thinly cut on the bias
2 thin slices peeled fresh ginger
Kosher salt
1 skinless boneless chicken breast, very thinly cut on the bias
4 head baby bok choy, trimmed, leaves separated
½ cup cilantro leaves
2 red bird’s eye chiles, thinly sliced on the bias

Instructions

In three separate bowls of hot water, soak the noodles, dried shrimp, and mushrooms until each has softened, about 20 minutes. Drain the shrimp, discarding their soaking liquid, and set aside. Use a slotted spoon to remove the mushrooms (save their soaking liquid for another use), and squeeze them to extract any excess water. Trim and discard the mushroom stems; julienne their caps, and set aside.
In a small pot over medium heat, heat the oil. Add the garlic and cook, stirring occasionally, just until golden, 2–3 minutes. Immediately remove the pan from the heat and pour the garlic oil into a small, heatproof serving bowl.
To a large pot, add the rehydrated shrimp, julienned mushrooms, stock, crushed scallions, and ginger. Season lightly with salt, then bring to a boil over high heat. Turn down the heat to medium-low and continue to cook at a simmer until the aromatics are softened and the broth is rich and flavorful, about 15 minutes.
Meanwhile, bring a second large pot of water to a boil over high heat. Drain the vermicelli, add it to the boiling water, and cook for 5 seconds; remove the noodles with a spider skimmer or long-handled sieve and divide among 4 large soup bowls. Add the sliced chicken to the boiling water, cook for 10 seconds, remove with the sieve, and divide among the bowls. Add the bok choy to the pot and blanch until just tender, 1–2 minutes. Remove the bok choy and arrange on top of the chicken. Ladle about 2 cups of the broth into each bowl, then garnish each serving with sliced scallions, cilantro, and chiles. Drizzle with the garlic oil just before serving.

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Kale Pesto Pasta

Fatima Khawaja — Tue, 07 Mar 2023 00:31:10 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Kale takes center stage in this silky, anchovy-laced sauce. Blanching the fibrous greens before blending them both softens their texture and preserves their vibrant color. This kale pesto recipe leans on all-season pantry basics and a little bit of time. It’s one of the ways I make sure my young daughter gets plenty of green vegetables and her favorite pasta in one go.

Featured in: “Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes.”

Yield: 4

Time: 30 minutes

1 bunch lacinato kale, stems removed, leaves washed
½ cup grated Parmigiano-Reggiano, divided
⅓ cup extra-virgin olive oil, plus more as needed
¼ cup packed basil leaves
3 anchovy fillets
1 Tbsp. fresh lemon juice
1 garlic clove, peeled
Kosher salt and freshly ground black pepper
2 Tbsp. Calabrian chile paste (optional)
1 lb. dried rigatoni or other short pasta

Instructions

Fill a medium bowl halfway with ice water and set aside. Set a colander in the sink.
Fill a medium pot halfway with water and bring to a boil. Add the kale leaves and cook, stirring occasionally, until wilted and tender, about 2 minutes. Using tongs, transfer the kale to the ice water bath, reserving the cooking liquid in the pot. Once completely cold, strain the kale through the colander, then transfer the leaves to a blender. Add the Parmesan, olive oil, basil, anchovies, lemon juice, and garlic. Blend on high until the sauce is smooth and silky, adding more olive oil, a tablespoon at a time, if needed. Stir in the chile paste (if using), season with salt and black pepper to taste, then set aside.
Season the kale-cooking liquid generously with salt, then bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, discarding the cooking liquid, then return the pasta to the pot. Scrape the reserved kale pesto into the pasta and toss well to coat. Serve warm or at room temperature.

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Pearled Couscous Salad with Kale, Halloumi, and Za’atar

Fatima Khawaja — Mon, 06 Mar 2023 23:59:43 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Whether you’re scrambling to put together a deskside lunch, or wondering what to serve your vegetarian friends for dinner, a simple grain our couscous kale salad is a no-brainer. In this simple version, toasty almonds, crunchy breadcrumbs, mild vinegar, and plenty of chewy halloumi make it easy to enjoy a generous serving of leafy greens. Pearled couscous (also known as Israeli couscous) is larger than the more common Moroccan type. If you prefer, swap it out for farro, brown rice, or any other whole grain. Mutti makes an excellent tomato vinegar; find it online or substitute a good-quality sherry vinegar.

Featured in: “Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes.”

Yield: 4

Time: 30 minutes

1 cup dried pearled couscous
8 oz. halloumi cheese, cut into ½-in. pieces (1¼ cups)
¼ cup coarsely chopped roasted almonds
½ cup Italian breadcrumbs
½ cup za’atar
½ cup tomato vinegar
½ cup olive oil, divided
½ tsp. kosher salt
1 large bunch lacinato kale, stems removed, leaves washed, dried, and finely chopped.

Instructions

In a small pot set over medium heat, bring 1½ cups of water to a boil. Stir in the couscous, then turn the heat down to maintain a simmer, cover, and cook, stirring occasionally, until the couscous is tender and the water has almost fully absorbed, about 8 minutes. Remove from heat, fluff with a fork, and set aside.
To a small skillet over low heat, add 2 tablespoons of the olive oil, the breadcrumbs, and the za’atar. Cook, stirring frequently, until the crumbs are golden brown, fragrant, and toasty, about 7 minutes. Transfer to a small bowl and set aside. Return the skillet to the stove and set over medium-high heat. Line a large plate with paper towels and set it by the stove. Add 1 tablespoon of olive oil, and, working in batches to avoid crowding the pan, add the halloumi, and cook, turning occasionally, until the cheese is lightly browned all over, about 5 minutes per batch. Using a slotted spoon, transfer the halloumi to the lined plate.
In a large bowl, whisk together the vinegar, salt, and the remaining olive oil. Add the kale, toss well to coat, then, using your hands, lightly massage the dressing into the greens to soften. Toss in the almonds, and the reserved couscous and halloumi. Garnish the couscous kale salad with the reserved breadcrumbs and serve at room temperature.

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